String Bean Casserole Salad

Rated 5/5 based on 1 customer reviews
  • Prep: 20 min
  • Cook: 20 min
  • Total: 40 min
  • Servings: 1 pound

Ingredients (8)

  • ½ cup apple cider vinegar
  • ½ cup French-fried onions (recommended French’s®)
  • 1 pound green beans trimmed, cut into thirds
  • 1 red bell pepper seeded, sliced
  • 2 cloves garlic smashed
  • 2 ounces dried porcini mushrooms
  • 8 sprigs fresh thyme

Steps (8)

  • Step 1
    Fill up a large bowl with water and a few handfuls of ice, set aside.
  • Step 2
    Bring a large pot of water to a roiling boil. Add a heavy pinch of salt, the green beans and the bell peppers. Stir to dissolve the salt and cook the vegetables until bright and still crisp, just a few minutes.
  • Step 3
    With a sieve or slotted spoon, move the vegetable to the bowl of ice water to stop them from over cooking.
  • Step 4
    Once the vegetables are cooled remove them to a paper towel-lined baking sheet and pat dry.
  • Step 5
    To prepare the mushrooms: In a small saucepot on medium heat add 2 cups of water, vinegar, mushrooms, garlic, thyme and 1 teaspoon salt. Stir to dissolve the salt, cover and cook on medium heat for 15 minutes.
  • Step 6
    Turn off the heat and let it rest covered for 15 minutes more.
  • Step 7
    Shake the excess liquid off the mushrooms and add them to a large bowl along with the cooked vegetables and the Hidden Valley® Original Ranch® Dressing.
  • Step 8
    Toss and serve with fried onions sprinkled over the top.
  • For safe meat preparation, reference the USDA website.
    For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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